Chicken Wings with Rice

Overview

Every time we go out for a late-night snack, my daughter always orders chicken wings with rice. I was afraid that the chicken wings bought outside were not fresh, so I decided to explore on my own. Sure enough, hard work paid off, and I want to share the joy of success with everyone!

Tags

• staple food
• home cooking
• chicken whole wings
• cooking wine
• glutinous rice
• lee kum kee soy sauce
• mushrooms
• orleans grilled wings
• oyster sauce
• sausage
• ginger

Ingredients

Steps

1. 1 Wash the chicken wings and remove the bones.

   

2. 2 Removing the bones is the hardest step. Use scissors to slowly cut along the bones until the bones and flesh are separated, then the bones can be removed.

   

3. 3 Wash the glutinous rice and soak it in advance. If you are in a hurry, it doesn’t matter if you don’t soak it. Soak the mushrooms, put on high heat and steam for 10 minutes, then turn to low heat and steam for another 15 minutes. Steam until soft.

   

4. 4 Dice the sausage and steamed mushrooms, stir-fry until fragrant, put into the glutinous rice, add soy sauce, use a little oil, stir evenly and set aside.

   

5. 5 Cut off the front part of the mineral water bottle, place it upside down at the opening of the chicken wing, and slowly stuff the glutinous rice and mushrooms into the chicken wing with chopsticks.

   

6. 6 Stuffed chicken wings and put into bowl.

   

7. 7 Add cooking wine and ginger first

   

8. 8 Then add Orleans chicken wing powder and marinate. It would be better if you can put it in the refrigerator to marinate overnight.

   

9. 9 Put the marinated chicken wings in the oven at 180 degrees and it will be ready to eat in about 20 minutes! If you like something sweeter, you can drink honey water halfway through.